Description

Celebrate summer gatherings with this vibrant Red, White, and Blue Pasta Salad! This dish combines tri-color pasta, fresh vegetables, and creamy mozzarella for a delightful blend of flavors and colors. Perfect for barbecues or picnics, it’s easy to prepare and sure to impress your guests. The zesty dressing ties it all together, making it a standout on any table.

Ingredients

Scale

2 cups tri-color rotini pasta (uncooked)
1 cup cherry tomatoes (halved)
1 cup fresh mozzarella balls (mini)
1 red bell pepper (diced)
1 cucumber (diced)
½ cup fresh basil (chopped)
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
Salt & pepper to taste

Instructions

Cook the pasta in salted boiling water until al dente (8-10 minutes). Drain and cool under cold water.
While the pasta cooks, chop the cherry tomatoes, red bell pepper, cucumber, and basil.
In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
In a large bowl, combine the cooled pasta with chopped veggies and mozzarella balls.
Pour the dressing over the salad mixture and toss gently until evenly coated.
Cover and refrigerate for at least 30 minutes before serving to enhance flavors.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 210
Sugar: 3g
Sodium: 250mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 6g
Cholesterol: 10mg

Keywords: Feel free to customize by adding seasonal vegetables or using your favorite cheese for variations. A splash of lemon juice can further brighten the flavors on hot days.